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Roasted Vegetable Turkey Pinwheels

“These are always a hit and great for any occasion because they can be made ahead of time! I make a double batch of the veggie cream cheese to use on crackers and bagels!” —Kristin Andrews, Gresham, Oregon
  • Total Time
    Prep: 45 min. + chilling
  • Makes
    64 appetizers

Ingredients

  • 2 medium yellow summer squash, cut into 1/2-inch slices
  • 1 large sweet yellow pepper, cut into 1-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 2 large carrots, cut into 1/2-inch slices
  • 3 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 2 packages (8 ounces each) cream cheese, cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 flavored tortillas of your choice (10 inches), room temperature
  • 1 pound thinly sliced deli turkey
  • 4 cups torn Bibb or Boston lettuce

Directions

  • Place the squash, peppers, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake, uncovered, at 425° for 25-30 minutes or until lightly browned and tender, stirring once. Cool slightly.
  • Place the vegetables, cream cheese, salt and pepper in a food processor; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 2-3 hours or until thickened.
  • Spread 1/2 cup cream cheese mixture over each tortilla; layer with turkey and lettuce. Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each into eight slices.
Nutrition Facts
1 piece: 61 calories, 3g fat (2g saturated fat), 11mg cholesterol, 141mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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